ghosts of graceland

1 1/2 oz Cognac (Monnet VSOP)
1/2 oz Planteray Stiggins' Fancy Pineapple Rum
1/2 oz Giffard Peach Liqueur (Mathilde)
1/2 oz Punt e Mes
2 dash Mephis BBQ Bitters (Bittercube Corazon)
1 pinch Sea Salt (3 drop 20% Saline)

Stir with ice, strain into a coupe, and garnish with a lemon twist (orange twist).After a delayed flight returning from the USBG national meeting in Denver, I was in need of a drink. Therefore, I found the Ghosts of Graceland in online recipe flashcards for Polite Provisions in San Diego. The cocktail was mentioned in a Fall 2023 article on Halloween-appropriate cocktails around San Diego, and the combination of Punt e Mes and crème de peche were ones that worked well in Tony Iamunno's Movin' to the Country and my Barry's Corner. In the glass, the Ghosts of Graceland proffered orange, peach, and Cognac aromas. Next, grape and fruity notes on the sip were haunted by Cognac and bitter peach and pineapple flavors on the swallow.